Line muffin tins with paper or silicone liners and set aside.

Melt the chocolate in a double boiler, saucepan or microwave (45 seconds on hi, then 15 second increments if necessary.) Once it’s melted, add coconut oil to thin out. Add more, if needed.

Coat the bottom and halfway up the sides of each liner with chocolate.

Place the cupcake tin in the freezer for 20 minutes so the chocolate can harden.

Meanwhile, mix together peanut butter and powdered sugar and place the mixture in the fridge for 10 minutes.

Remove the tins from the freezer and the peanut butter from the fridge, and spoon about 1 teaspoon of peanut butter into the center of each chocolate cup. Put the tin back in the freezer for about 10 minutes. Remove and add 1/2 teaspoon of jelly on top of the peanut butter.

Cover cups with chocolate to cover the pb&j. Sprinkle salt on the top of each cup.

Place muffin tin back into the freezer for 20 more minutes.

Store at room temp or in the fridge.